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Facility standards for meat that is to be eaten raw (beef)
~The standards went into effect on November 1, 2012~Due to several instances of Enterohemorrhagic E. coli food poisoning that occurred at the shops of a restaurant chain in April 2011, the Ministry of Health, Labour and Welfare established mandatory standards and requirements for meat that is to be eaten raw that are accompanied by penalties and these standards and requirements went into effect on October 1, 2011.
In order to ensure compliance with the stipulated details in the standards and requirements, the Tokyo Metropolitan Government revised the Ordinance for Enforcement of the Food Sanitation Act and the Food Manufacturing Businesses Regulation Ordinance to establish concrete facility standards to be observed when processing or cooking (*) meat to be eaten raw.
Compliance with these facility standards is required when handling meat to be eaten raw.
Business operators planning to handle meat to be eaten raw are advised to consult with a nearby public health center in advance (Tama area, Hachioji City and Machida City, 23 Wards (Link to Japanese version of each)).
(*) Processing means taking raw meat from a dressed carcass, sterilizing it by heat, and cooling it.
Preparing means slicing, seasoning or serving pieces of processed meat.
Points of revision
The main contents of the facility standards for meat to be eaten raw are as follows
[Facility]The place for processing or preparing meat to be eaten raw must be located in a hygienic area and to be clearly separated from areas used for other work.
[Washing equipment]
The following equipment must be located in a position appropriate for use as dedicated equipment for processing or preparing meat to be eaten raw.
1 Hand wash basin equipment with running water and sanitizing equipment
2 An adequate size of wash basin with running water, convenient for washing utensils
3 Hot water equipment or devices capable of providing hot water at 83°C or higher
[Utensils and scales]
Necessary utensils such as work tables, kitchen knives, and cutting boards that come in contact with meat to be eaten raw must be prepared exclusively for this purpose.
In addition, for processing meat to be eaten raw, it is required to prepare the following dedicated equipment as well.
1 Equipment or utensils capable of sterilizing pieces of meat by heat
2 Equipment or utensils capable of cooling meat down after heat sterilization
3 Thermometers, food scales, and other necessary instruments
Report of Handling of Meat to be Eaten Raw
When a business operator starts or stops the handling of meat to be eaten raw, or when there are any changes to the business operator's report, please make report to the local public health center in accordance with the Detailed Regulations Concerning Enforcement of the Food Sanitation Act. In addition, the certificate of receipt issued from the local public health center at the time of the initial report must be displayed in an easily visible location at the handling facility of meat to be eaten raw so as to be easily recognized by consumers.[Report form]
Available at the counter of local public health centers.
- When starting to handle meat to be eaten raw, click here (Japanese),
- When discontinuing the handling of meat to be eaten raw, click here (Japanese)
- When there are changes to the report, click here (Japanese)
Others
When processing or preparing meat to be eaten raw, it is required to comply not only the facility standards, but also the standards and requirements.
For more information, click here.